Rice Vermicelli with Chicken, Bean Sprouts and Garlic Chives

Full of the taste of oyster sauce and soy sauce

Cooking time
20 minutes
Calories
604kcal
Sodium
1.1g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

150 g (5-1/4 oz.)

150 g (5-1/4 oz.)

1/2 package

1/2

1/2 bunch

1-1/2 Tbsp

a pinch

a sprinkle

(A)

a pinch

a pinch

1 tsp

(B)

1 Tbsp

1 Tbsp

1 Tbsp

a pinch

1-1/2 cups

Directions

  1. Place the rice vermicelli in a bowl, add enough boiling water to cover them, then drain in a strainer for 5 minutes and steam.
  2. Remove excess fat from the chicken, cut into bite-size pieces, and marinate in (A).
  3. Cut the Japanese long onion into 5 mm (1/4 in.) diagonal strips.
  4. Cut the garlic chives into lengths of 3-4 cm (1 1/2 in.).
  5. Heat oil in a pan and saute (2).
  6. When the color changes, add (3) and saute. Pour in (B), add (1), and stir so that the noodles can soak in liquid.
  7. When the liquid is reduced, add and saute the bean sprouts for 1 minute. Add (4) and lightly saute. Sprinkle on the desired amount of salt, remove from heat, add sesame oil, and combine.